Simple. Fresh. Local

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." JRR Tolken

Month: December, 2011

Savory Christmas Crepes

I had a savory crepe in town the other morning and it just left me feeling, well, like I wasn’t quite getting the savory crepe experience I really wanted. We traditionally eat crepes for Christmas breakfast, filled with whipped cream and fruit and maple syrup. But, there isn’t really a lot of fruit this time of year, and I was in the mood for something more substantial and salty, especially after my brother and I ran for 7 ½ or 8 miles Christmas morning.

My mom roasted all kinds of squash and pumpkins and had some amazing ingredients in the fridge, so I made us savory crepes and they were delicious. The combination of the pumpkin with the chevre and bacon was sweet, salty, and crispy, and the addition of my brother’s famous potatoes and onions added another layer of flavor and texture.

 Savory Christmas Crepes:

 4 cups white whole-wheat flour
1 tsp vanilla
Pinch of salt
5 eggs
3 cups of whole milk
¾ cup water
3 tbsp melted butter

Coconut oil


Cooked pumpkin
Bacon, cooked
Potatoes, cooked
Onions, cooked

In order, mix together each ingredient. The consistency should be very thin and runny. My brother received this amazing cast iron pizza stone that we ended up cooking the crepes on in the oven. Use one of these if you have it, otherwise a large cast iron works on the stovetop.

Generously butter or use coconut oil on the pan. Spread about ½ cup of batter on the pan, spread it around, and cook until little bubbles form. Carefully flip. Place a few spoonfuls of pumpkin, some crumbles of chevre, a handful of spinach, two strips of bacon, potatoes, onion and some grated parmesan on the crepe. Carefully roll it up, grate some parmesan on top, and bake in the oven, at 400, for 6-8 minutes, or until the parmesan looks melted.

We ate the crepes with Straus whole milk yogurt and some salsa, and my dad ended up eating his savory crepe with maple syrup, which was still really good.


Molten Chocolate Cake and Seasons Greetings

These individual size molten chocolate cakes are perfect for serving at a dinner party. Make sure you use really good, dark chocolate and absolutely do not overcook these; otherwise they will just be cake, which is still good, but not as decadent as molten chocolate cake. It’s important to properly melt the chocolate. Fill a saucepan with water and bring it to a gentle boil. Place the chocolate in a glass bowl, and place this bowl on top of the hot saucer. Keep your eye on the chocolate and stir it as it melts. Make sure you don’t add the melted chocolate to the mix while it’s still hot because it will cook the eggs.

Molten Chocolate Cake

4 tbsp butter, room temp
1/3 cup coconut palm sugar
3 eggs
1/3 cup flour (I use white whole wheat)
¼ tsp salt
8 oz melted chocolate (I use Green & Black cooking dark chocolate)
Confectioner’s sugar
Oven 400. Butter 6 muffin cups. Mix the butter and sugar, and then add eggs one at a time. Gently beat in flour and salt until just combined. Beat in the melted chocolate (make sure the chocolate has slightly cooled). Pour the mix into the muffin tins.

Bake for 7-10 minutes, and then let cool for 10 minutes. Dust with confectioners sugar and gently remove from the muffin tins to serve.


My roommate, Austin, and I put together this nice little video in celebration of the holiday season. Happy Holidays!

Late Thanks

It’s almost time for the next big holiday feast so I wanted to share a Thanksgiving picture story before then. This was the first year we raised our own turkey from an egg, to a hatchling, to a scrawny, funny looking adolescent into turkey adulthood. It was the best turkey we ever ate.

Bacon Wrapped Salmon with Root Vegetables

Bacon Wrapped Salmon with Root Vegetables

1 turnip
1 yam
3 purple potatoes
bok choy
wild salmon
3 slices bacon (I use Niman Ranch)
olive oil
salt & pepper

Oven 425. Chop the root vegetables into pretty uniform squares. Drizzle with olive oil and season with salt & pepper. Roast until tender, about 20 minutes. Add the bok choy the root vegetable pan (I use my cast iron) and roast until softened, around three minutes. Set the bok choy aside. set the oven to broil. Season the salmon with salt & pepper. Wrap the salmon in three pieces of bacon.  Push the root vegetables to one side of the cast iron, and set the salmon in the pan. Broil for 3-5 minutes on one side, until the bacon is crisp and the veggies brown and roast in some of the bacon’s drippings. Remove the veggies from the pan, then flip the salmon and broil the other side for 3-5 minutes. Once you remove the cast iron from the oven, put the root veggies and bok choy back in the pan so they heat up. You need very little oil and seasoning if you use the bacon’s drippings to cook the veggies, salmon and bok choy. Enjoy!

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